Sweet Potato Falafel

Several weeks ago we made these Super Green Falafel... and then we made them again, they're so easy and light and delicious! So, we came up with another version: Sweet Potato Falafel. Since we're always making sweet treats, we surprise ourselves when we come up with a creative, savory meal like this one. We literally ate these within two days;)

The recipe is based off the first one we made, but we just switched out the greens for a yam and added turmeric powder. The result is a naturally sweet, low fat baked falafel! But we didn't stop there! We paired these falafel with an avocado sauce that makes the overall dish something pretty perfect. The sauce is creamy and slightly salty - great for dipping the falafel into. You could eat these falafel as they are, dipped in this creamy sauce, or on top of a super veggie salad for a nutritious, light meal! We highly recommend eating them warm, sharing them with friends, and making them regularly.

Ingredients:

Sweet Potato Falafel

1 medium yam, peeled and chopped

1 can garbanzo beans, rinsed

1/2 cup quinoa flakes

1 Tbsp. quinoa flour

1 large garlic clove

1/2 cipollini onion

2 Tbsp. olive oil

1/2 tsp. cumin powder

1/2 tsp. turmeric powder

1/2 tsp. baking powder

1/2 tsp. salt

Pinch of chili flakes

Avocado Dipping Sauce

1 ripe avocado

1 lime, squeezed

6 Tbsp. water

1/4 cup fresh parsley

1 Tbsp. olive oil

1/2 tsp. salt

1/4-1/2 tsp. chili flakes

Directions:

Sweet Potato Falafel

Preheat your oven to 350˚ and line a baking sheet with parchment paper.

In your food processor, place the sweet potato chunks and process until broken down.